Antimicrobial activity of essential oils on the native microflora of organic Swiss chard

Ponce, Alejandra Graciela; Fritz, R.; Valle, Carlos del; Roura, Sara I.

doi:10.1016/s0023-6438(03)00088-4

Cited by 391 publications

(289 citation statements)

References 27 publications

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“…The results were interpreted using the scale of Ponce et al (2003) and Celikel et al (2008). With the disc diffusion method, bacteria are not considered sensitive for an inhibition zone diameter (IZD) less than 8 mm, sensitive for IZD of 9 to 14 mm, very For each extract, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined on susceptible strains only.…”

Section: Antimicrobial Assaysmentioning

confidence: 99%

Antimicrobial activity of the extracts of Albizia masikororum R.Vig., a Fabaceae from Madagascar

Razafindrakoto¹,

Randriamampianina²,

Vahinalahaja³

et al. 2018

Afr. J. Microbiol. Res.

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This study is aimed at the assessment of antimicrobial potential of Albizia masikororum, a Malagasy Fabaceae. Hexanic and methanolic extracts from fruit pods, stem bark, leaves and seeds were tested by disc diffusion and microdilution methods on 10 pathogenic microorganisms including four Gram positive bacteria, five Gram negative bacteria and one yeast. Only the leaf and seed methanolic extracts, LME and SME respectively, were active on some bacteria. LME and SME had a broad-spectrum activity, with SME more effective. The minimum inhibitory concentration (MIC) values of both extracts were <1000 µg/ml of which 30% <100 µg/ml, 20% between 100 and 500 µg/ml and 50% between 500 and 1000 µg/ml. SME MICs ranked from 6.10 µg/ml (Streptococcus pneumoniae) to 781.25 µg/ml (Yersinia enterocolitica) and those of LME from 97.65 µg/ml (Streptococcus pneumoniae) to 781.25 µg/ml (Bacillus cereus, Streptococcus pneumoniae and Yersinia enterocolitica). LME was bactericidal on all sensitive bacteria whereas SME was bactericidal on some and bacteriostatic on others. Both extracts contained different chemical groups known for their antimicrobial properties, saponins in SME and phenolic compounds in LME.

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Section: Antimicrobial Assaysmentioning

confidence: 99%

Antimicrobial activity of the extracts of Albizia masikororum R.Vig., a Fabaceae from Madagascar

Razafindrakoto¹,

Randriamampianina²,

Vahinalahaja³

et al. 2018

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

show abstract

“…The minimum inhibitory concentration (MIC) is defined as the minimum level of natural extract concentration that produces a 90% reduction in the growth (population) of microbial colonies (Ponce, Fritz, Valle, & Roura, 2003) or a complete inhibition of visible growth (Jia et al, 2010). The minimum bactericidal concentration (MBC) is defined as the minimum level of natural extract concentration that produces at least a 99.9% reduction in the growth of microbial or fungal colonies, respectively (Skandamis, Koutsoumanis, Fasseas, & Nychas, 2001).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…The result shown by the jam at 24 h was 6.06 6 10 8 cfu/mL and with MIC, defined as the minimum inhibitory concentration of extract that causes complete inhibition of visible growth (Jia et al, 2010), would be 0.001 g/mL. If MIC is considered as the concentration that produces a 90% reduction (Ponce et al, 2003), it would Antimicrobial activity of pomegranate extract tested in inoculums of 10 2 cfu/mL, 10 4 cfu/mL and 10 6 cfu/mL.…”

Section: Determination Of the Plant Extracts' Antimicrobial Potentialmentioning

confidence: 99%

“…Pomegranate behaves more actively against bacteria in the jam, and so this extract was selected as an antibacterial against the bacterial flora of the jam. The chosen dose for the pomegranate extract was 0.0005 g/mL according to the CMI (Ponce et al, 2003). Using the definition of CMI by Jia et al (2010), the dose would be 0.001 g/mL.…”

Section: Determination Of the Plant Extracts' Antimicrobial Potentialmentioning

confidence: 99%

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Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

Gómez

Igual

Camacho

et al. 2013

CyTA - Journal of Food

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Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties Efecto de la adición de extractos vegetales en la microbiota y en las propiedades fisicoquíicas y sensoriales de mermelada de fresa mínimamente procesada Plant extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial parameters have been evaluated to compare product quality. Different doses of plant extract were tested to select those with the greatest antibacterial potential. Before determining its antimicrobial potential, the behaviour of the microbiota present in the strawberry jam was analysed using predictive microbiology. Moreover, the samples were analysed for moisture content, soluble solids, pH, water activity, colour and consistency. Strawberry jams were sensorially analysed. Pomegranate extract showed the highest level of antimicrobial activity. Jams with pomegranate showed significantly lower values in colour parameters than the control jam. However, there were no significant colour differences between jams with different doses of pomegranate extract. Jams without extracts were more consistent. In the sensory analysis, tasters found the studied samples to be very similar.Keywords: strawberry jam; osmotic dehydration; plant extract; antimicrobial; microbiology; sensory evaluation La adicio´n de extractos vegetales (granada, romero, limo´n, limo´n balsa´mico) ha sido utilizada para mermeladas de fresa obtenidas por deshidratacio´n osmo´tica con el fin de evitar su ra´pido deterioro. En este trabajo, se han evaluado los para´metros microbiolo´gicos, fı´sico-quı´micos y sensoriales del producto para su comparacio´n. Para ello, se testaron diferentes dosis de extractos vegetales en las muestras para seleccionar la de mayor potencial antibacteriano. Anteriormente, se analizo´el comportamiento de la microbiota presente en la mermelada (meso´filos aerobios, bacterias a´cido la´cticas, coliformes, mohos y levaduras). Adema´s, las muestras se analizaron en cuanto a su contenido en humedad, so´lidos solubles, pH, actividad del agua, color y consistencia. La memelada de fresa con y sin extractos fue analizada sensorialmente mediante una prueba de comparacio´n pareada con un panel de 26 catadores. El extracto de granada mostro´el mayor nivel de actividad antimicrobiana frente a la microbiota de la mermelada de fresa, establecie´ndose una concentracio´n mı´nima inhibitoria de 0,001 g / ml o 0,0005 g / ml si lo definimos como el nivel mı´nimo de concentracio´n de extracto natural que produce una reduccio´n del 90% en el crecimiento de colonias microbianas o una inhibicio´n completa del crecimiento visible, respectivamente. Las mermeladas con extracto de granada mostraron valores significativamente ma´s bajos en los para´metros de color que la muestra control. Sin embargo, no hubo diferencias significativas de colo...

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“…The minimum inhibitory concentration (MIC) is defined as the minimum level of natural extract concentration that produces a 90% reduction in the growth (population) of microbial colonies (Ponce, Fritz, Valle, & Roura, 2003) or a complete inhibition of visible growth (Jia, Ji, Xing, Zhang, Zhu, & Wang, 2010). The minimum fungicidal concentration (MFC) is defined as the minimum level of natural extract concentration that produces at least a 99.9% reduction in the growth of fungal colonies (Ernst, 2005).…”

Section: Antifungal Activity (In Vitro) Of Extractsmentioning

confidence: 99%

Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

Gómez¹,

Igual²,

Pagán³

et al. 2013

CyTA - Journal of Food

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Antimicrobial activity of essential oils on the native microflora of organic Swiss chard

Cited by 391 publications

References 27 publications

Antimicrobial activity of the extracts of Albizia masikororum R.Vig., a Fabaceae from Madagascar

Antimicrobial activity of the extracts of Albizia masikororum R.Vig., a Fabaceae from Madagascar

Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

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